When we think of our favorite Greek foods (and there are plenty), moussaka is the one we dream of first. Traditional moussaka is rich with frothy béchamel sauce surrounding layers of lamb, fried eggplant, and maybe even some potatoes. It’s fabulously flavorful, but along with all that flavor, naturally comes a bit of fat. Yes, we’re talking about the eggplant, which absorbs oil like a sponge absorbs water.

So what do you do when you love moussaka but want to cut some calories? Not to mention save a lot of time. You make this easy and relatively quick Lamb and Zucchini Moussaka. First, it makes a lighter substitution for eggplant, with roasted zucchini (which entails using far less oil). Then it combines all that delicious ground lamb we count on in moussaka with garlic, onion, herbs, and spices, and is finished with a cheesy white sauce that’s made with low-fat milk. The only thing missing will be some good Greek tunes to eat this dinner by: get those old Nana Mouskouri discs out!

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Categories: Make the Takeout | Tags: Greek Cuisine, Greek Moussaka, Lamb
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